17 posts tagged “beef stock”

Beef Stew
Recipe courtesy of Martha Stewart

4 sprigs fresh thyme
2 dried bay leaves
4 sprigs fresh flat-leaf parsley
1/2 teaspoon whole black peppercorns
3 tablespoons all-purpose flour
Coarse salt and freshly ground pepper
1 3/4 pounds beef tenderloin, cut into 3/4-inch pieces
2 tablespoons olive oil
1 3/4 cups homemade or low-sodium store-bought beef stock (14 ounces)
2 medium onions, thinly sliced
2 cloves garlic, minced
1 cup dry rose or white wine
6 canned whole plum tomatoes, crushed
6 medium carrots (about 12 ounces), peeled and cut into 3/4-inch pieces
2 medium parsnips (about 8 ounces), peeled and cut into 3/4-inch pieces
1 medium turnip (about 10 ounces), peeled and cut into 3/4-inch pieces

Make the bouquet garnish: Put thyme, bay leaves, parsley, and peppercorns on a piece of cheesecloth; tie into a bundle with kitchen twine, and set aside.

Put flour into a medium bowl; season with salt and pepper. Add beef; toss to combine. Heat 2 teaspoons oil in a large heavy stockpot over medium-high heat. Add half of the beef; cook until browned, about 1 minute per side. Transfer to a bowl. Add 1/4 cup water to pot, and scrape up any browned bits with a wooden spoon. Pour over beef. Return the pot to heat. Repeat with 2 teaspoons oil and remaining beef. Whisk 1/4 cup stock into remaining flour in bowl; set aside. Add remaining 2 teaspoons oil, the onions, garlic, and 1/2 teaspoon salt to pot. Cook, stirring frequently, until onions are translucent, about 3 minutes. Add wine; cook, scraping up browned bits, until wine has almost evaporated, about 5 minutes. Stir in tomatoes, flour mixture, remaining stock, 1/2 cup water, and the bouquet garni. Bring to a boil. Add carrots, parsnips, and turnip. Bring to a boil. Reduce to a simmer; cover, and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Add beef; cook until heated through and liquid has thickened slightly, about 5 minutes. Remove bouquet garni. Serve immediately.

Daube de Boeuf Provencal
Serves 6

4 fresh thyme
1 dried bay leaf
3 whole cloves
1 teaspoon whole black peppercorns
3 orange zest, (2 to 3 inches each), plus 2 tablespoons fresh orange juice
1 medium onion, coarsely chopped (about 1 cup)
2 garlic cloves, crushed with the flat side of a large knife
1 celery stalk, cut crosswise into 1/2-inch pieces (about 1/2 cup)
3 medium carrots, cut crosswise into 1-inch pieces (about 1 1/4 cups)
1 bottle (750 mL) rich red wine, such as Syrah or Shiraz
4 pounds beef chuck roast, cut into 1 1/2-inch cubes
1/4 cup extra-virgin olive oil
1 tablespoon tomato paste
1/2 cup homemade or low-sodium store-bought beef or chicken stock
1/2 cup nicoise olives, pitted and rinsed
Coarse salt

Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine onion, garlic, celery, carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.

Preheat oven to 300 degrees;. Remove beef from wine mixture; pat dry with paper towels. Set aside. Transfer wine mixture to a heavy pot; bring to a boil. Reduce heat; simmer 5 minutes. Set aside. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining oil and beef. Stir tomato paste into stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat.

Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees; if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.

Sloppy Taco Chili
Yields 4 servings

2 tablespoons extra-virgin olive oil
1 1/2 pounds ground beef sirloin
Salt and black pepper
2 teaspoons chili powder
1 tablespoon cumin
4 cloves garlic, chopped
1 large onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeño pepper, seeded and chopped
1 bay leaf
1/4 cup hot sauce, any kind you like
3 tablespoons tomato paste
1 1/2 quarts beef stock
4 scallions, chopped
2 tablespoons cilantro, chopped
1/4 cup green olives with pimento, chopped
3 plum tomatoes, seeded and diced
1 cup corn tortilla chips, crushed

Heat a medium soup pot over medium-high heat with olive oil.  When oil is hot, add beef and season with salt, black pepper, chili powder and cumin. Brown the meat for 5 minutes, breaking it up into small pieces with the back of a wooden spoon. Add the garlic, onion, peppers and the bay leaf, and cook for 7-8 minutes until tender.  Add the hot sauce and tomato paste, and cook for another 3-4 minutes. Stir in stock, bring to a bubble, reduce heat and cook for 10-15 minutes. In a medium-size mixing bowl, combine the scallions, cilantro, olives and tomatoes.  Serve this mixture on top of the sloppy chili along with a handful of crushed tortilla chips.

Parmigiana Risotto
Yields 4-6 servings

12-14 oz Carnaroli rice (alternatively Arborio rice)
3 oz butter
½ Onion,finely chopped
3½ fl oz White wine
1 ¾ pints of hot beef stock - 2 stock cubes
2 oz grated Parmesan cheese
Salt for seasoning

First and foremost, before you start cooking, be sure that the first thing you do is prepare the stock so that it is readily available when required. The best thing to do is to have the stock just simmering, and no more, on the cooker.

Put 2 oz of the butter in a large pan and melt it (Keep the remaining butter for later). Add the finely chopped onion and sweat over a medium heat for about 3-5 minutes or until the onion is soft. Then add a spoonful of stock and continue cooking for about 1 minute. Add the rice and stir until the rice is completely coated with the butter. You can see that the rice will start to become translucent. Keep stirring and toast the rice for two minutes.
 
When you will feel that the rice is starting to become sticky in the pan, add the white wine, keep stirring and let the wine evaporate (it will probably take a couple of minutes). Now, add the stock. The stock, which has been kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at a time and when this is absorbed, add more stock. Carry on in this way for about 15 minutes. During this stage, do not leave the pan alone and stir regularly (gently).
 
From now on, taste the rice every minute until the rice is cooked “al dente” (this means that the rice is tender outside, but still slightly firm to the bite in the centre). At the same time, the tasting will tell you if you need to adjust seasoning with salt. Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan. In these last minutes, if the stock is completely absorbed, you can gradually add a bit more (say half ladle at a time) because at this final stage you do not want the risotto becoming too watery. When the rice is perfectly cooked ”al dente”, add the Parmesan cheese and stir for few seconds. Then, put the cooker off, add all the remaining butter and stir until completely melted. Cover the pan with a lid for about 1 minute and allow the risotto to rest before serving it.

Beef Bourguignon
Yields 6 servings

6 ounces slab bacon, rind removed, cut into 1/4-by-1 1/2-inch pieces
1 tablespoon olive oil
3 pounds stewing beef, such as lean rump pot roast, cut into 2-inch cubes, patted dry
1 carrot, thinly sliced crosswise
1 medium onion, sliced crosswise
Coarse salt and freshly ground pepper
2 tablespoons all-purpose flour
3 cups red wine, such as Chianti, Beaujolais, or Cotes du Rhone
3 cups homemade beef stock or canned low-sodium beef stock, plus 1/2 cup
1 tablespoon tomato paste
2 garlic, crushed
1/2 dried thyme, plus 1/4 teaspoon
1 dried bay leaf, crumbled, plus 1/2 bay leaf
4 fresh parsley, plus more for garnish
1 1/2 tablespoons unsalted butter, plus 2 tablespoons
1 1/2 tablespoons vegetable oil, plus 1 tablespoon
24 cipollini or pearl onions, soaked in warm water for 15 minutes, and peeled
1 pound white mushrooms, trimmed and quartered

Preheat oven to 450 degrees; with oven racks set in the middle and lower-third. In a small saucepan, bring 1 1/2 quarts water to a simmer; add bacon and rind, simmering for 10 minutes. Drain; dry bacon and pot. Reserve rind.

Heat olive oil in a Dutch-oven over medium heat. Add bacon; cook until lightly browned, 2 to 3 minutes. Using a slotted spoon, remove bacon; set aside. Increase heat to medium-high; oil should be just below smoking point. Test by placing one piece of beef in pan; it should sizzle immediately. Add beef in small batches and cook until well-browned on all sides. Remove meat, and set aside with bacon. Add carrots and sliced onions; cook until browned. Drain excess; discard.

Return beef and bacon to pot; season with 1 teaspoon salt and 1/4 teaspoon pepper. Sprinkle in flour, tossing to coat. Transfer pot, uncovered, to middle of oven; bake for 4 minutes. Toss meat and vegetables; bake for 4 minutes more. Transfer pot to stove. Reduce heat to 325 degrees;.

Over medium-low heat, stir in wine and enough stock to barely cover meat. Add tomato paste, garlic, 1/2 teaspoon thyme, 1 crumbled bay leaf, and bacon rind; bring to a simmer. Cover pot, and transfer to lower-third of oven. Bake, regulating heat so stew simmers, until meat is fork tender, 2 1/2 to 3 hours.

Meanwhile, make an herb sachet. In an 8-by-8-inch piece of cheesecloth, combine 4 sprigs parsley, 1/2 bay leaf, 1/4 teaspoon thyme, and tie using kitchen twine. Set aside.
In a medium skillet, combine 1 1/2 tablespoons butter and 1 1/2 tablespoons oil over medium-high heat. When butter is bubbling, add whole onions; sauté until browned, about 10 minutes.

Add 1/2 cup stock to pan; season with salt and pepper, and add herb sachet. Simmer, covered, until onions are tender and liquid has evaporated, 40 to 50 minutes. Remove herb sachet, and discard. Set aside.

Wipe out skillet; place over high heat. Add 2 tablespoons butter and 1 tablespoon oil; butter will begin to foam. As foaming subsides, add mushrooms; sauté, stirring often, until lightly browned. Remove from heat; set aside.

Pour stew into a sieve set over a large saucepan. Rinse out Dutch-oven. Return beef and bacon to pot; add cooked mushrooms and onions. Skim fat from sauce. Over medium-low heat, bring sauce to a simmer, skimming off additional fat, 1 to 2 minutes. Sauce should be thick enough to lightly coat the back of a spoon. If too thin, bring to a boil and reduce to correct consistency. If too thick, add a few tablespoons of stock. Season with salt and pepper. Pour sauce over meat and vegetables. Bring pot to a simmer, covered, over medium heat, basting meat and vegetables with sauce, 2 to 3 minutes. Garnish with parsley; serve immediately.

Individual Lamb Pies
Serves 4

3 tablespoons vegetable oil 
1 pound lamb stew meat, cut into 1 1/2-inch cubes 
Coarse salt and freshly ground pepper 
1 medium onion, finely chopped 
2 celery stalks, cut into 1/4-inch dice 
4 ounces white button mushrooms, cut into 1/4-inch pieces 
1 piece (1 inch) peeled fresh ginger, minced (about 1 tablespoon) 
1 tablespoon fresh thyme, coarsely chopped 
Pinch of ground cloves 
1 cup homemade or low-sodium store-bought lamb or beef stock 
1/2 cup dry red wine 
4 ounces pitted prunes, halved 
Short Pastry Crust (recipe follows)
All-purpose flour, for work surface 
1 tablespoon heavy cream 
1 large egg yolk 

1. Heat 2 tablespoons oil in a medium heavy pot over medium-high heat. Season lamb with salt and pepper. Cook lamb until browned on all sides, about minutes. Transfer to a medium bowl. Add remaining tablespoon oil to the pot. Add onion, celery, and mushrooms; cook, stirring occasionally, until vegetables are softened, about 6 minutes. Stir in ginger, thyme, cloves, lamb, stock, wine, and cup water. Bring to a simmer; cover, and reduce heat to medium-low. Gently simmer until lamb is tender, about 2 hours. Stir in prunes. Season with salt and pepper. Let cool completely. 

2. Divide dough in half. Wrap half in plastic; refrigerate until ready to use. Roll out other dough half on a lightly floured surface to a ¼-inch thickness. Cut out four 6-inch rounds. Transfer 1 round to each of four 5-inch pie plates. Divide stew among pies. Roll out remaining dough a 1/4-inch thickness. Cut out four 7-inch rounds. Randomly punch out circles from rounds with a 1/2 inch round pastry tip (such as Ateco #806). Cover each pie with a round. Tuck edges under; press gently to seal. Refrigerate until cold, about 30 minutes. 

3. Preheat oven to 400°. Whisk cream and egg yolk in a small bowl. Brush crusts with egg wash. Bake pies on a rimmed baking sheet until crusts are golden brown and juices are bubbling, about 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes. 
 
Short Pastry Crust
Makes enough for four 5-inch double-crust pies or one 13-by-4-1/2-inch double-crust pie

2 1/2 cups all-purpose flour 
1 teaspoon salt 
6 tablespoons cold unsalted butter 
2 tablespoons cold vegetable shortening 
1/4 to 1/2 cup ice water 

1. Pulse flour, salt, butter, and shortening in a food processor until mixture resembles coarse meal. With processor running, drizzle in 1/4 cup water until dough just comes together. (If dough is still crumbly, add up to 1/4 cup more ice water, 1 tablespoon at a time.) Do not process for more than 20 seconds. Divide dough in half; wrap each in plastic. Refrigerate until cold, about 30 minutes. 

Mini Philly Cheesesteak Crostini
Recipe courtesy of Rachael Ray
Yields 6-8 servings

1 1/2 pounds flank steak
2 tablespoons grill seasoning
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, divided plus some for drizzling
2 large yellow onions, finely chopped
2 large red bell peppers, finely chopped
1 cup beef stock
2 crusty French baguette, sliced on an angle about 1/2-inch thick
2 cups shredded provolone cheese

Preheat a grill pan or an outdoor grill to medium-high heat and preheat oven to 400°F. Season the steak on both sides with salt, freshly ground pepper and grill seasoning. Drizzle with olive oil and brush to coat in the oil. Transfer the steak to the grill and cook on each side for about 5-6 minutes for medium rare. Remove the steak from the grill, cover loosely with aluminum foil and let it rest.

While the steak is grilling, heat a medium skillet over medium-heat with one turn of the pan of olive oil, about 1 tablespoon. Add the onions and season with salt and pepper. Cook for about 7-8 minutes, stirring every now and then. Add peppers and continue to cook until veggies are soft and onions are caramel in color, about 10 minutes. Add the beef stock, turn up the heat to high and continue to cook until there is only about 1/4 cup of liquid left in the skillet.

Once you have the onions and peppers going, make the crostini: Drizzle the bread slices with some olive oil and place on the grill until you have light grill marks, about 1 minute on each side. Remove from the grill and reserve on a cookie sheet. To assemble the crostini, slice the meat against the grain on an angle with a sharp knife into very thin slices. Fold each slice of meat in half and place on top of the grilled bread slices. Top with the onion and pepper mixture and some shredded provolone cheese. When you are ready to serve, place the crostini under the broiler or in a 400°F oven to melt the cheese. Serve immediately.

Cognac-Sauced Pepper Steaks
Recipe courtesy of Rachael Ray
Yield 2 servings

2 10- to 12-ounce shell steaks (sirloin), each about 1 to 1 1/2 inches thick
Salt
1 heaping tablespoon coarsely ground black pepper
2 tablespoons extra-virgin olive oil, plus extra for drizzling if needed
1/2 small onion, chopped
1 large garlic clove, chopped
1 nip of cognac or 2 healthy shots
3/4 cup beef or chicken stock
1/4 cup heavy cream
2 tablespoons flat-leaf parsley, chopped

Season both sides of the steaks with some salt, then sprinkle one side of the steaks with the coarsely ground pepper and press it in with your fingers.

Preheat a large skillet over medium-high heat with 2 tablespoons of olive oil, two turns of the pan. Add the steaks peppered side down and cook them for 4 minutes. Turn over and cook 3 minutes more for medium-rare -- cook a minute longer on each side for medium to medium-well. Remove steaks to a plate and cover loosely with aluminum foil to keep them warm while they rest.

Return the skillet to the heat with a drizzle more of olive oil if necessary, add the onion, garlic and a little salt. Cook, stirring frequently, for 3-4 minutes. Remove skillet from heat, add the cognac then return it to the burner and let it flame up. Once the flame dies down, add the stock and cream then turn the heat up to high and cook until it is slightly thickened. Add the parsley to the sauce and then pour it over the steaks and serve.

Italian Sloppy Joes
Yields 4 servings

2 tablespoons extra-virgin olive oil
1 pound ground, 90 percent lean sirloin
1 green bell pepper, seeded and chopped
1 small onion, chopped
5 large garlic cloves, chopped
1 medium portobello mushroom cap, finely chopped
1/8 teaspoon allspice
1/2 teaspoon crushed red pepper flakes
Coarse salt and black pepper
1/2 cup red wine
3/4 cup beef stock
1 tablespoon Worcestershire sauce
1 14-ounce can crushed tomatoes
1/4 cup flat-leaf parsley, chopped
4 tablespoons (1/2 stick) unsalted butter, softened
5-8 fresh basil leaves, about 1/4 cup, chopped
1/4 cup grated Parmigiano Reggiano or Romano cheese
4 individual ciabatta rolls or any kind of crusty hoagie rolls
1 ball fresh mozzarella cheese, cut into 8 slices

Preheat the broiler to high. For the meat sauce, heat a deep skillet or a heavy-bottomed pot over medium-high heat with 2 tablespoons of olive oil, twice around the pan. Add the ground beef and cook until lightly browned, breaking up the meat with the back of a wooden spoon. Add green pepper, onion, 3/4 of the garlic, mushrooms, allspice, red pepper flakes and a little salt and pepper to the beef and cook for about 5-8 minutes. Add the wine and cook another minute then add the beef stock, Worcestershie and tomatoes. Bring the mixture up to a bubble, reduce the heat to medium-low and gently simmer for 10 minutes. Finish it by stirring in a handful of chopped parsley.

While the meat is simmering, combine the remaining garlic with the soft butter, basil, parmesan cheese and a little salt and pepper in a mixing bowl. Split the rolls in half lengthwise without cutting all the way through and separating the halves. Press open the rolls by flattening them out a little bit. Slather the insides with the butter and place 2 slices of the mozzarella on each roll. Toast until golden brown under the broiler, about 2-3 minutes. Top one side of the cheesy garlic rolls with a heap of meat and serve.

Chili Con Carne
Yields 4 servings

2 tablespoons extra-virgin olive oil, corn oil or vegetable oil
2 pounds ground sirloin
1 medium onion, chopped
3 cloves garlic, chopped
1 rounded tablespoon chili powder
1 tablespoon grill seasoning
1 tablespoon ground cumin
1/2 tablespoon ground coriander
1 bottle lager-style beer
1 cup beef stock
1 28-ounce can chunky-style crushed tomatoes

Heat a large pot over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. When the oil ripples, add the ground sirloin and crumble the meat as it cooks, about 3 minutes. Add the onion and garlic, chili powder, grill seasoning, cumin and coriander. Cook another 5 minutes. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock and tomatoes, and bring to a bubble. Reduce heat and simmer 10 minutes. Serve with your favorite chili toppings.